This rich, flavorful spaghetti meat sauce tastes as if you’ve been slaving on it for hours, but it’s easy to make and it’s ready in about half an hour. Make sure you use a high-quality marinara sauce – it will obviously have a big impact on the final result. My favorite prepared spaghetti sauce is Rao’s – its list of ingredients is very clean and it contains no added sugar. I especially like the spicy arrabiata sauce.
As much as I enjoy my pan-fried London broil, I have to admit that I enjoy even more the fattier cut of skirt steak. Skirt steak is a very flavorful cut of beef, and it’s easy to cook – it doesn’t dry out as fast as leaner cuts, so you can cook it to medium if you’re so inclined, rather than medium-rare, without ruining it. Click for the recipe
I love the way leftover turkey forces me to be creative. Back when I didn’t mind bread, it was easy – turkey salad on bread, quesadillas, paninis, enchiladas and pizza were the obvious solution. Now that I’m trying to minimize bread and grains, things have become more challenging – and more interesting.
This delicious turkey stir fry coats the leftover turkey with a very welcome Chinese-style sauce. With the addition of sauteed onions, garlic, ginger and vegetables, the turkey is transformed into a completely new, very tasty dish. And it’s ready fast, especially if you use frozen, pre-chopped vegetables. Click for the recipe
A simple, delicious recipe for pan-fried sole that uses just a little butter to enhance the sole’s naturally delicate flavor. Rather than pouring warm butter-lemon sauce over the fried sole, as traditional recipes suggest, I prefer to serve the fish with lemon wedges and allow diners to squirt a little lemon juice on top of their fish right before they eat it – this helps ensure a crispy, non-soggy fish. Click for the recipe
This chili recipe is as easy as it gets. It takes 30 minutes from start to finish, but you wouldn’t know it from the result – a thick, hearty, intensely flavorful chili that warms the belly and the heart. Click for the recipe
These baked chicken taquitos crisp up beautifully when sprayed with olive oil cooking spray and baked in a hot oven. Dipping the hot, crispy taquitos in thick, creamy Greek yogurt rounds out the experience. Serve as an appetizer, or as a main dish with a tossed salad. Click for the recipe